A heavenly roasted chicken that requires almost no work.
Oh boy, oh boy. Are you in for a real treat with Thomas Keller’s Roasted Chicken recipe. Not only is the chicken moist, tender, and the skin ridiculously flavorful and crispy, but it takes barely any work to come together. That’s right, barely any work. There is absolutely not one iota of basting. Once it goes into the oven, you forget about it until the timer dings.
Simple Prep + Stunning Results = Recipe Staple. I literally roast two chickens every 10 days using this method.
What I love even more about this recipe is that for 15 minutes of prep work I get a roasted chicken for dinner, two carcasses and some meat for a stunning chicken soup (from which I make chicken soup ice cubes to use in Quick & Healthy Toddler food recipes), and additional cooked chicken that I use for toddler snacks and as the main protein for one or two quick to prep meals later in the week (I highly recommend Kimchi Fried Rice).
Honestly, even in 90+ degree weather, it is worth turning your oven on for these babies.
The best kale chips in the world.
Kale chips. You either love them, or hate them. Like with most of my food, I am fickle about kale chips. Spending close to $10 for 3 leaves of kale coated in a mild-tasting vegan concoction doesn’t have me jumping up and down the isles in the grocery store for joy. This recipe, on the other hand, has me (and my family, and friends and their toddlers) doing backflips.
These cheezy kale chips will change your world. They are hands down, by far, my absolute favorite discovery from my vegan/raw days. Bursting with intense flavor, these chips kick all other chips’ asses. I’m not kidding–even kale/veggie haters gobble these suckers down like they are going out of style.
Whether you are trying to incorporate more greens and nutrients into your daily life, attempting to replace junk food with a healthier but phenomenal tasting alternative, or looking for a nutritional powerhouse of a snack for a toddler, I urge you to try the recipe below. You will not be disappointed.
Did I mention they are also great for your milk supply?
Lovely comfort food on a cold winter’s day
Originally, I grabbed a bag of small white navy beans to make a beautiful sausage and white bean dish, but when the norovirus took our entire family out of commission last weekend that dish (and anything but minimal effort to cook this week) went out the window.
Have no fear, this quick to prep dish is superb. It’s flavors are complex, the soup is extremely filling, and at around $3 a portion for all organic ingredients, the price tag can’t be beat.
In a way, I’m kind of glad we were ridiculously ill. I got to eat ice pops, watch tv, and rediscover my crockpot.
It tastes 1000x better than it looks – and it looks pretty delicious.
I absolutely adore José Andrés’ original recipe for Huevos Fritos con Chorizo y Patatas and thought in celebration of the day of love, I would make a less spicy version for Faye so that she too, could bask in the glory of its tastiness. (The original dish doesn’t use black beans and calls for regular white potatoes.) Using sweet potatoes in place of the white potatoes definitely cuts the spiciness of the chorizo enough so Faye will eagerly scarf down her portion.
As the original and this adaptation may be the best brunch dishes that I’ve ever eaten, I highly recommend that next weekend you grab yourself some friends, some eggs and chorizo, and enjoy one of the best breakfasts in the world. You are very welcome. Continue reading
Warning: Your house will smell incredible when making this dish.
I came across this recipe years ago when I was searching for vegan meals that didn’t suck, and even though we now eat meat it’s been a fall and winter staple ever since. Although it takes about 45 minutes to cook, the prep time is short–especially if you buy the butternut squash peeled and cubed–and clean up is quick. Leftovers taste even better as the flavors have time to meld. It’s definitely a winner in my book. It also happens to be vegan and gluten-free, so is a fabulous dish to put together for mixed diner company.
To make future Tracy’s life easier, I like to fill up two or three small bell jars with the stew and freeze them. That way, Faye has a healthy meal when I don’t have any time or groceries in the house. Continue reading
A healthy dinner for four from leftovers in 6 minutes flat.
After making that 10lb Bo Ssam dish, you may be left with a little bit of meat and a tiny bit of accompanying sides and no clue with how to use them to feed more than ½ a person. This is exactly the predicament I was in 3 years ago after our 20lb Christmas Bo Ssam Feast. A quick soup was a simple solution to using the stray bits and pieces. It comes together in approximately 6 minutes and reheats quite well. The soup can be easily stretched to feed more people by adding more stock or a few more ingredients here and there. If you don’t have one of the leftovers listed, just leave it out. I honestly think the soup would still be lovely.
Note: I always make the noodles in a separate pot because 1) they are easier to distribute amongst bowls and 2) if you have leftovers, the noodles will soak in all of the broth and turn your soup into a wet sponge.
David Chang’s version of bo ssäm is easily one of my favorite meals in the world. His somewhat American BBQ style spin to the traditional Korean dish creates an immensely satisfying and memorable meal with such a minute amount of prep it’s ridiculous not to make this the next time you are having friends or family over for dinner.
Marcus and I first experienced the wonders of this dish 3 years prior when I made 20 lbs of pork shoulder (twice this recipe) for a Christmas Day feast. It has lived in our hearts and minds, as well as the hearts and minds of those who partook in its fabulousness since that time.
Roasting Hour 4 of 6.
Maybe it’s the cold; maybe it’s cabin fever; maybe I’m just really bored these days and need a new hobby–who knows–but I couldn’t get the thought of this succulent, crispy, gooey, salty and sweet loveliness out of my head. For weeks I had been talking about bo ssäm–I just needed an excuse to purchase and make 10 lbs of roast pork. When a back-to-back dinner for four on Thursday and for five on Friday presented itself, I jumped at the opportunity.